Greek Dolmades (Stuffed Grape Leaves)
Serves: 8

12 oz preserved grape vine leaves or 60 fresh grape leaves *
1 medium-sized onion, finely chopped
2 Tablespoon olive oil
2 lbs. ground Angus beef
3/4 cup rice
2 Tablespoon finely chopped parsley
2 Tablespoon finely chopped mint leaves (adjust according to potency)
1 1/2 teaspoon salt
freshly ground black pepper
juice of 1~2 lemons
1 Tablespoon butter
2 cups light stock (save a few leaves and simmer the leaves in 2 cups of water)

Rinse grape leaves in cold water. Gently fry onion in oil until soft. Lightly mix beef, rice, onion and oil, herbs, salt and pepper until well combined. To shape Dolmades place a vine leaf, shiny side down, on work surface. Snip off stem if necessary. Place about a tablespoon of meat mixture near stem end, fold end and sides over stuffing and roll up firmly. Stuffing is sufficient for about 4 dozen rolls. Line base of a heavy baking pan with 6 leaves (use damaged ones) and pack Dolmades close together in layers. Sprinkle each layer with a little lemon juice. Cover top of rolls with remaining grape leaves. Add butter and 2 cups of stock to pan with any remaining lemon juice. If the stock does not cover all the rolled grape leaves add water until covered. Cover baking pan with foil and bake for 1 ½ hours at 325F. Garnish with lemon juice.

* If the grape leaves are fresh or not preserved in a brine solution then add 2 Tbs of salt to stock.